He likes the taste of rum combined with black gallon, warm and fragrant.Black gallon grape juice soaked in rum mixes the sweetness of sugar powder, the scent of cream... these ingredients combined make the word "sweet" come alive.I like to bake in the evening and make breakfast for tomorrow.Every night, after dinner, before going to bed, I spend this wonderful time in the kitchen, and I'm old enough to not be able to go back to the kitchen... This warm memory will be chewed over and over again.After baking the last of the biscuits, he lay down on the bed, his nose full of the sweet smell of grapes and rum.It's hard not to dream, it's hard not to dream, it's hard not to dream.

WHAT YOU NEED

Ingredients

60 grams of grapefruit
One tablespoon of rum
1005 grams of unsalted butter
40 grams of flour
150 grams of low-fat flour
1/2 teaspoon of powder
20 grams of almond flour

How TO MADE Zero failed rum and grape juice

Steps 1 to 4

1. All the ingredients are ready. After slicing the raisins or mashing them in a cooking machine, soak them in rum for 20 minutes.

2. After softening at room temperature, add sugar powder and scrape evenly with a rubber scraper.

3. Then use an electric egg beater to quickly spread it into a uniform cream paste.

4. The low-fat flour and the baking powder are mixed together in the cream paste, and the almond flour is mixed with a rubber scraper.

Steps 5 to 8

5. Added to soaked rum grapes

6. Mix the dough in irregular directions with a rubber scraper.

7. Cover the dough with a preservative film and refrigerate for about 30 minutes.

8. Mix about 10 grams of dough by hand into round balls

Steps 9 to 12

9. Then press it lightly with a spoon into a cake.

10. Preheat the oven to 160 degrees, bake in the oven for about 20 minutes, turn off the fire and let it simmer for a few minutes.

Handy cooking tips

　　As usual, I've reduced the amount of sugar in my squares, and if you like to eat sweet powdered sugar, you can increase it to 60 grams.I used a cooking machine to grind the raisins, which are more sticky, so I had to stir them a little more when I finally mixed them.The cream must be smooth and feathery, so that it tastes more delicate.As for the shape, as you like and are happy, in addition to pressing it into small round cakes, you can also rub it into round balls and bake it directly.And, as the saying goes, every oven is different, so the last few minutes of baking, you have to observe more, you see the edges are colored, you can turn off the stove.If you find that it's all colored, turn off the fire and take it out so that you don't burn it.